• 6servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsC, D, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. butter

  2. 1 envelope dry onion soup mix

  3. 6 pork chops

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F.

  2. Dot bottom of an 8"x8" or larger pan with the butter. Sprinkle 1/2 of the envelope of onion soup mix over the butter. Arrange chops on top of onion soup mix. Sprinkle remaining soup mix over top of chops.

  3. Cover tightly with aluminum foil and bake, put in oven and bake for 1 hour.

  4. Note: Pork cutlets are the tenderized cheek meat of the pig. They were easy to find in Sioux City, but are non-existent elsewhere. When my brother was stationed at the base in Grand Forks, ND, he would drive down to visit Dad in South Dakota, then drive over to Sioux City and pick up a cooler full of pork cutlets. He'd pack the cooler with dry ice and and cutlets and take them back to Grand Forks. I've never found the cutlets in any of the states I've lived in, so I think they must be/have been a local thing. I sure wish I could find some!


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